Posted on 08/27/2016 10:13:28 AM PDT by EveningStar
I always look for a place where most of the customers are Mexican.
You know you have had authentic Mexican food as you get sick.
There’s a Western Union office in the back for direct wire transfers.
It’s like some kind of corn flour, hot sauce from chili and/tomatoes, some lettuce, tomatoes and some kind of weak new cheese, isn’t it. The big basic Four/Five ain’t it?
I recall seeing this posted on a Mexican restaurant in Northern California (something like).. So authentic Mexican that the water will make you sick.
I forgot the ‘meat’....ha ha....
The restaurant has huge Bathrooms
“I always look for a place where most of the customers are Mexican.”
I agree 100% (especially on a Sunday;)
1. Go to San Antonio
2. Leave the tourist area.
3. Look for a place that is a bit run down..
4..and has old, beat up pick-up trucks parked outside.
5. Bonus points if the staff doesn’t speak English.
Oh, don’t try this at night.
The best tamales I ever had were wrapped in banana leaves. That is Oaxaca or Guerrero style, from southern Mexico. The tamales dough is made with real lard. Delicious, but I would not eat them everyday.
I’ll know it,when I get It!
El Armandos in Poway.
just monitor all americans who eat it for a couple days and if they get montezumas revenge, yea it’s real..
I was eating at a high end mexican restaurant in Mexico city, sat down outside, and there were so many young kids trying to steal chip etc when you were not looking it was crazy, the waiter said, you can give them food, just dont give them money everyone else will beat them up.
I prefer Tex-Mex to Mexican.
I cannot believe how filthy some of those restaurants are, especially the taco trucks. I went through labor housing for a farm employer one time. The Mexican laborers had rotten food on the table they were eating. After we left the owner said, “They must have extra enzymes or something.”
“I always look for a place where most of the customers are Mexican.”
No english spoken, cash only, menu in Spanish, lots of long sleeve shirts and jeans on the customers wearing straw cowboy hats, open spit slow fired roasting meat and you would be hunchbacked carrying out $10 worth of food.
Chilaquiles
Tacos Al Pastor
Tostadas
Chiles En Nogada
Elote
Mole
Guacamole
Tamales
If Montezuma’s revenge hits about 3 days later?
There’s one real upscale Mexican restaurant that I know of in Dallas - Javiers, on the edge of University Park. Everything else is either Tex-Mex or ‘Southwestern’.
Look for a place crowded with Mexicans after church on Sunday.
One reason I love America. They take original cuisine and improve it. The best is where they don’t stray too far from the traditional but just add certain things to make it even better.
A lot of things from other countries, including cuisine, are like they are because of tradition rather than genuine preference. They tend to be bound by tradition - tradition for tradition’s sake - like a national identity. But America rebels against tradition for tradition’s sake and finds the path to preference, the best, as I said, being that which preserves the goodness of the tradition while adding desirable improvements.
Whenever the word “authentic” is used in discussions of ethnic cuisine, I always wonder how the term is defined. Which region of Mexico, or India, of China makes the cuisine “authentic?” Do all cooks in that region prepare every dish exactly the same way?
Furthermore, I could care less if so-called ethnic food is “authentic” or not. If it tastes good, I like it.
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